Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    pheasants-disjointed
   2      teaspoons     coriander
   1      teaspoon      cumin
   2      tablespoons   sesame seeds
   1      tablespoon    turmeric
     1/2  teaspoon      chile peppers
   2      cups          water
     1/4  teaspoon      ginger
   2      teaspoons     salt
   3      tablespoons   butter
   1      cup           onions-sliced

Preparation:

Pound together the coriander, cumin, sesame seeds, turmeric, chile peppers, ginger and salt. Rub mixture into pheasant pieces. Melt the butter in a casserole dish and brown onions in it. Add the pheasant and any left over spices and brown. Stir in the water; cover and cook over low heat forty five minutes or until tender. Cover for ten minutes.